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Studies on the oxidative gelation mechanism : effect of inhibitors, time, and concentration of water solubles on the relative viscosity of wheat flour water soluble pentosans


Published 1985
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This volume was digitized and made accessible online due to deterioration of the original print copy.


Publisher Kansas State University
Pages 62
Possible copyright status Kansas State University Libraries encourages the fair use of copyrighted material, and you are free to link to content here without asking for permission. Consult the document(s) and/or contact the copyright holder for additional rights questions and requests.
Language English
Call number LD2668.T4 1985 M86
Digitizing sponsor LYRASIS Members and Sloan Foundation
Book contributor Kansas State University Libraries
Collection kansasstateuniversitylibrariestheses; kansasstateuniversitylibraries; americana


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